step 1
In a large mixing bowl, combine the Unbleached All Purpose Flour (4 cups), Kosher Salt (1 tsp), Active Dry Yeast (3/4 tsp), Dried Greek Oregano (2 Tbsp), and Granulated Sugar (1/2 Tbsp). Mix the dry ingredients with a wooden spoon or spatula until well combined.
step 2
Add in the Water (2 cups) and Olive Oil (1 Tbsp) and stir until a shaggy dough has formed. The dough may seem wet at this stage, but trust the process, it will firm up a bit during fermentation.
step 3
Add in the Cured Greek Olives (1 cup) and stir to evenly distribute the olives throughout the dough.
step 4
Cover your bowl with plastic wrap, followed by a kitchen towel. Leave the dough to rest for 18 hours at room temperature, 70 degrees F (21 degrees C) is ideal.
step 5
Preheat your oven to 450 degrees F (230 degrees C).
step 6
Place a dutch oven with a lid in the oven on the center rack to preheat while the oven heats. Leave the Dutch oven to heat for at least 20 minutes once the oven reaches 450 degrees F (230 degrees C).
step 7
Once the dutch oven is adequately preheated, generously flour a work surface and gently let the dough slide out of the bowl onto the prepared surface.
step 8
Lightly sprinkle the top of the dough with flour, and gently fold the edges of the dough toward the center, overlapping each flap of dough with the following fold.
step 9
Flip the dough ball over, so the folds are facing down. Sprinkle the dough with a bit more flour, and gently shape the dough into a ball by rotating and pulling it towards you a few times. Do not knead the dough, just gently coax it until a round shape is formed.
step 10
Transfer the dough round, seam side down, onto a sheet of parchment paper.
step 11
Use oven-proof gloves/mitts to carefully remove the pre-heated Dutch oven from the oven, and place it on a trivet or on your stovetop. Remove the lid, pick up the parchment paper with the dough on it, and carefully place it in the dutch oven. Put the lid back on and bake, covered for 25 minutes.
step 12
Remove the lid, and continue to bake for another 30-35 minutes until the crust is deeply golden brown. Let cool on a baking rack and enjoy!
